Mustard Lamb Shanks with Root Vegetables
Recipe courtesy of the Meat and Livestock Australia.
6 lamb shanks
3/4 cup seasoned flour
Vegetable oil as needed
3/4 cup Dijon mustard
2 1/4 cups diced onion
2 1/4 cups diced carrot
3 teaspoons garlic, minced
1 1/2 cups red wine
2 (14.5-ounce) cans chicken broth
6 whole bay leaves
1 1/2 teaspoons dried thyme
3 tablespoons butter
3/4 cup turnips, peeled and diced
3/4 cup parsnips, peeled and sliced
24 pearl onions, peeled
- Preheat oven to 350°F (175°C).
- Dredge the lamb shanks in seasoned flour, heat oil in an oven proof casserole dish and sear meat on all sides. Remove, coat with mustard and set aside.
- Add the onions, carrots and garlic to casserole dish and sauté for 2 minutes. Add red wine, chicken stock, bay leaves and thyme and bring to the boil. Lower the heat, add the lamb shanks, cover and place in a 350°F (175°C) oven.
- Melt butter in a sauté pan and brown the turnips, parsnips and pearl onions. Add to casserole after lamb has been cooking for about 1 hour and 20 minutes. Cook for an additional 20 to 25 minutes, or until the meat and vegetables are tender.
- Remove the lamb and vegetables from the braising liquid, bring to boil and reduce by one quarter.
- For each serving, place one lamb shank on a plate with 2 ounces of vegetables and 4 ounces of sauce.
Makes 6 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.